Batangas Bulalo Recipe

 Here's a traditional Batangas Bulalo recipe — a rich, beefy Filipino soup known for its clear broth, tender beef shanks, and flavorful bone marrow. The Batangas version is simpler than others, usually not adding vegetables like corn or pechay (bok choy).

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Batangas Bulalo (Traditional Style)

🕑 Cooking Time: 3–4 hours

🍽️ Servings: 4–6

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Ingredients:

• 1.5 to 2 kg beef shank (with bone marrow)

• 12 cups water

• 1 large onion, peeled and halved

• 1 tablespoon whole black peppercorns

• 2 tablespoons fish sauce (or to taste)

• Salt to taste

• 2–3 pieces green onions (optional, for garnish)

• Optional: Cabbage (optional if you want a slightly modern touch)

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Instructions:

1. Prepare the beef shank:

   • Rinse the beef shank pieces in cold water.

   • You can blanch them first: boil briefly for 5–10 minutes, then discard the water to remove scum and impurities. Rinse again.

2. Boil the beef:

   • In a large pot, add beef shanks and 12 cups of water.

   • Bring to a boil over medium-high heat. Skim off scum as it rises.

3. Add aromatics:

   • Once clear, add onions and whole peppercorns.

   • Lower the heat and simmer for 3 to 4 hours, or until the beef is fork-tender and the marrow is soft.

4. Season:

   • Add fish sauce and salt to taste. Let it simmer for another 10–15 minutes to let flavors meld.

5. (Optional) Add cabbage:

   • If desired, add cabbage wedges and simmer for 5 minutes, or until just wilted.

6. Serve:

   • Serve hot with steamed rice and a side of toyo-mansi (soy sauce + calamansi) and chili for dipping.

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💡 Tips:

• Low and slow simmering is key to tender meat and flavorful broth.

• Avoid stirring too much to keep the broth clear.

• You can chill the broth overnight and skim off excess fat for a lighter soup.

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Let me know if you want a modern version or one with vegetables like corn, pechay, or potatoes.